Creamy Parmesan Courgette and Butter Bean Dish with Pistachio Pesto Recipe

Introduction

This creamy parmesan courgette butter beans dish combines tender courgettes with rich butter beans and a vibrant pistachio pesto. It’s a comforting, flavorful meal that is easy to prepare and perfect for a cozy lunch or dinner.

Ingredients

• 10 tbsp olive oil
• 3 medium-sized courgettes, very thinly sliced (ideally with a mandoline)
• 3 garlic cloves, peeled (2 finely chopped and 1 left whole)
• 2 x 400g cans of butter beans
• 1 lemon, juiced
• 100g parmesan, grated
• 30g basil, roughly chopped
• 20g pistachios, roughly chopped
• Sliced sourdough, to serve (optional and gluten-free if necessary)

Instructions

1. Step 1: Heat the olive oil in a deep-sided frying pan or shallow casserole dish over medium heat. Add the thinly sliced courgettes and cook for 8-10 minutes until they have wilted.
2. Step 2: Stir in the finely chopped garlic and cook for one minute. Then add the butter beans with their liquid and half the lemon juice. Cook on medium heat for another 8-10 minutes while you prepare the pesto.
3. Step 3: Meanwhile, combine 50g of the parmesan, the whole garlic clove, basil, pistachios, olive oil, and the remaining lemon juice in a food processor. Season well and blitz until smooth to form the pesto.
4. Step 4: Stir the remaining parmesan through the cooked courgette and butter bean mixture, then season to taste.
5. Step 5: Drizzle the pistachio pesto over the beans and courgettes. Serve warm with sliced sourdough on the side, if using.

Tips & Variations

• Use a mandoline to slice the courgettes thinly and evenly for the best texture and cooking consistency.
• For a nut-free version, substitute pistachios with toasted sunflower seeds in the pesto.
• If you like added heat, sprinkle a pinch of chili flakes into the butter bean mixture while cooking.
• To make this dish vegan, replace parmesan with a plant-based cheese or nutritional yeast.

Storage

Allow the courgette and butter bean mixture to cool completely before transferring it to a sealed container. Store in the refrigerator for up to 3 days. Keep the pistachio pesto separate in an airtight container for up to 4 days. To freeze, place the beans in a labeled freezer bag and the pesto in a container. Defrost in the refrigerator before reheating the beans gently in a saucepan until piping hot. The pesto is best served fresh but can be stored frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other beans instead of butter beans?

Yes, cannellini or great northern beans work well as substitutes, offering a similar creamy texture.

Is this recipe suitable for gluten-free diets?

The main dish is naturally gluten-free. Just omit the sourdough or use gluten-free bread if serving alongside.

Creamy Parmesan Courgette and Butter Bean Dish with Pistachio Pesto Recipe

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★★★★★

4.7 from 96 reviews

A creamy and flavorful vegetarian dish featuring tender courgettes and butter beans in a parmesan-infused sauce, topped with a fresh and nutty pistachio pesto. Perfect as a light main course or a hearty side, served optionally with sourdough bread.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 10 tbsp olive oil
• 3 medium-sized courgettes, very thinly sliced (ideally with a mandoline)
• 3 garlic cloves, peeled (2 finely chopped, 1 left whole)
• 2 x 400g cans of butter beans
• 1 lemon, juiced
• 100g parmesan, grated

Pesto Ingredients

• 30g basil, roughly chopped
• 20g pistachios, roughly chopped
• Remaining olive oil from main 10 tbsp (use part for pesto as needed)

To Serve

• Sliced sourdough, optional and gluten-free if necessary

Instructions

1. Prepare and Cook Courgettes: Heat the olive oil in a deep-sided frying pan or shallow casserole dish over medium heat. Add the thinly sliced courgettes and cook for 8-10 minutes until they have wilted and softened, stirring occasionally to ensure even cooking.
2. Add Garlic and Butter Beans: Stir in the finely chopped garlic cloves and cook for an additional minute until fragrant. Then add the butter beans with their liquid and half of the lemon juice. Continue to cook on medium heat for 8-10 minutes to allow the flavors to meld.
3. Make the Pistachio Pesto: While the courgettes and beans are cooking, combine 50g of parmesan, the remaining whole garlic clove, roughly chopped basil, roughly chopped pistachios, the remaining lemon juice, and a generous drizzle of olive oil in a food processor. Season well with salt and pepper, then blitz until the mixture becomes a smooth paste.
4. Finish the Dish: Stir the remaining parmesan into the cooked courgettes and butter beans mixture. Adjust seasoning to taste, then drizzle the prepared pistachio pesto over the top. Serve warm with optional sliced sourdough bread on the side.
5. Storage and Reheating: To freeze, allow the beans and courgettes to cool completely. Transfer the bean mixture to a labeled freezer bag and place the pesto in a separate container. To reheat, defrost in the fridge overnight and warm the beans gently in a saucepan until piping hot before serving with pesto.

Notes

• Use a mandoline to achieve very thin and even courgette slices for consistent cooking.
• Sourdough bread is optional and can be substituted with gluten-free bread if required.
• Pesto can be adjusted in texture with additional olive oil for a looser consistency.
• Freezing the pesto and butter beans separately ensures freshness and better texture upon reheating.
• This recipe is vegetarian but contains dairy; it can be made vegan by substituting parmesan with a vegan cheese alternative.

Keywords: courgette recipe, butter beans, pistachio pesto, vegetarian dinner, Mediterranean vegetarian, easy healthy meals, parmesan courgettes